Beansprout and salted fish

I most Asian cuisine restaurant, this dish is usually in the menu. It’s light and fresh and goes well with fried rice or just the ordinary fragrant rice. The trick is to keep the beansprout from over cooking and keeping it crispy by cooking it with medium-high, then cover it and take out when still half done. It’s great to serve it at home.

How to prepare:
-soak the salted fish in cold water for 15 minutes
-drain, cut into little bits
-heat deep fry, fry until dry and set aside
-clean the beansprout root, wash, drain set aside
-cut the green pepper into long thin slices
-cut tomato into long small sizes
-crush garlic into little pieces and fry with little oil
-add the fried dried fish
-add the beansprout and green pepper
-give a dash of salt and pepper, cover for 1-2 minutes
-add tomato, toss for a while and take out